Serves 4-6

2 pounds skirt steak or flap steak (if skirt steak is not available)
½ cup plain Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon sea salt
¼ cup balsamic vinegar
¼ cup and 1 tablespoon extra-virgin olive oil
¼ cup diced fresh parley
1 tablespoon minced fresh rosemary
¼ cup diced fresh cilantro (or parsley)
1 tablespoon diced fresh mint
1 cloves garlic, crushed
1 pinch of sea salt
1 tablespoon crushed pink peppercorns
1 fresh lemon juice

How to cook:

  1. Combine the yogurt, mustard, sea salt, and vinegar in a large zip-top bag. Add steak and let marinate for at least 20 minutes at room temperature, or overnight in the refrigerator.
  2. While the steak marinates, make the herb sauce. Combine parsley, rosemary, cilantro, mint, crushed garlic, sea salt, peppercorns, and lemon juice in a bowl. Add ¼ cup of olive oil, whisk to combine, and set aside.
  3. Cook the steak: Heat a large skillet over high heat. Remove steak from marinade and pat dry with paper towels, then set aside. Add 1 tablespoon of oil to the skillet and sear the steak 3-5 minutes per side if using skirt steak.
  4. Slice across the grain and serve drizzled with herb sauce.
  5. Serve hot.

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